Pumpkin Spice Cheesecake (Vegan and Gluten-Free)
This no-bake Pumpkin Spice Cheesecake is rich, creamy, and filled with warm autumn spices – and no one will guess it’s completely vegan and gluten free. It’s the kind of dessert that feels indulgent but is made with whole food ingredients you can feel good about.
I love having a dessert that checks all the boxes—no baking, full of fall flavor, and totally dairy- and gluten-free. Whether it’s for Thanksgiving or a cozy night in, this one always disappears fast. If you’re a fan of fall flavors, you’ll also love my Pumpkin Crunch Cake, Cake Mix Pumpkin Bread, or Pumpkin Spice Muffins With Cream Cheese Frosting!
Why You’ll Love This Recipe
- No baking required – just blend, freeze, and slice.
- Creamy and rich without dairy, eggs, or gluten.
- Naturally sweetened with agave and dates.
- Filled with cozy pumpkin spice flavor.
- Great make-ahead dessert for holidays or entertaining.
Ingredients
For The Crust
- Raw Pecans: These add a rich, nutty flavor and help form the base of the crust. Pecans also bring healthy fats and a soft crunch.
- Blanched Almond Flour: Light in texture and naturally gluten-free, this flour helps bind the crust while keeping it tender.
- Coconut Flakes (Unsweetened): Adds a subtle tropical sweetness and chewy texture to balance the nuts and dates.
- Organic Coconut Oil: Helps the crust set up and adds smoothness with a hint of coconut flavor.
- Medjool Dates: Act as the natural sweetener and binder. Their caramel-like texture is perfect for holding everything together.
- Pure Vanilla Extract: Enhances the flavor of the crust and pairs beautifully with the spices and nuts.
- Pumpkin Pie Spice: A warm blend of cinnamon, nutmeg, and cloves that gives the crust its signature fall flavor.
- Cinnamon: Adds a touch of warmth and spice that makes every bite feel cozy.
For The Filling
- Raw Cashews (Soaked): The key to a creamy vegan filling. Soaking them softens their texture and makes blending smooth and easy.
- Pumpkin Puree: Brings in natural sweetness, color, and that classic fall flavor. Be sure to use pure pumpkin, not pumpkin pie filling.
- Coconut Cream or Full-Fat Coconut Milk: Adds richness and a smooth, mousse-like texture. It also helps the filling set properly when chilled.
- Organic Coconut Oil: Helps the filling firm up and creates a silky finish once chilled.
- Agave Syrup: A naturally derived sweetener that blends easily and keeps the cheesecake smooth and light.
- Lemon Juice: Adds brightness and a subtle tang that balances the sweetness and richness.
- Pure Vanilla Extract: Rounds out the flavor and complements both the pumpkin and the spices.
- Pumpkin Pie Spice: Infuses the filling with that classic holiday flavor in every bite.
- Cinnamon: Boosts the warmth and makes the pumpkin flavor shine.
- Coconut Whipped Cream (Optional): A fluffy topping for serving that adds a creamy contrast to the dense cheesecake.
Substitutions and Additions
- Use Maple Syrup Instead of Agave: If you prefer the flavor of maple syrup or don’t have agave, it works just as well here.
- Swap Cashews with Macadamia Nuts: Macadamia nuts also blend up creamy and work great for those avoiding cashews.
- Make it Nut-Free: Use sunflower seeds for the crust and silken tofu or a nut-free cream cheese for the filling.
- Add a Gingersnap Crust: For a spicier twist, swap the crust for crushed gluten-free gingersnap cookies and a bit of coconut oil.
Step by Step Instructions
Prepare the Pan
Use an 8″ springform pan for best results. Lightly grease it or line the bottom with parchment paper for easy removal.
Make the Crust
Add the pecans, dates, almond flour, coconut flakes, coconut oil, vanilla, pumpkin pie spice, and cinnamon to a food processor.
Blend until the mixture sticks together, but stop before it turns into a paste.
Press and Freeze
Press the crust mixture evenly into the bottom of the pan. Use your fingers or the back of a spoon to pack it tightly.
Place the pan in the freezer while you prepare the filling.
Blend the Filling
Drain the soaked cashews and add them to a high-speed blender or food processor with the pumpkin puree, coconut cream, coconut oil, agave, lemon juice, vanilla, and spices.
Blend until smooth and creamy, scraping down the sides as needed.
Assemble the Cheesecake
Pour the filling over the frozen crust and smooth the top with a silicone spatula. Cover the pan with foil or plastic wrap.
Freeze Until Set
Freeze for at least 4 hours or until firm. For the best texture, freeze overnight.
Thaw Before Serving
To serve, let the cheesecake thaw in the fridge for 1–3 hours or at room temperature for about 20 minutes. Enjoy!
Tips and Notes
- Soak Cashews in Warm Water: Warm water softens the cashews faster than cold, making them easier to blend into a smooth filling.
- Use a High-Speed Blender: A strong blender (like a Vitamix) ensures the filling gets ultra-smooth and creamy without any grainy bits.
- Taste the Filling Before Freezing: You can easily adjust the sweetness or spice levels before freezing – just blend, taste, and tweak as needed.
- Chill the Crust Before Adding Filling: Freezing the crust briefly keeps the layers distinct and helps the filling set evenly.
- Don’t Skip the Lemon Juice: Even a small amount brightens the flavor and balances out the richness of the coconut and cashews.
Serving Suggestions
- Top with Coconut Whipped Cream: Add a generous dollop to each slice just before serving for a soft and creamy finish.
- Sprinkle with Crushed Pecans or Cinnamon: A little texture on top makes it extra pretty and adds crunch.
- Serve with Hot Chai or Coffee: The spices in the cheesecake pair perfectly with warm drinks.
- Add a Drizzle of Maple Syrup: For an extra indulgent touch, drizzle a little maple syrup over each slice before serving.
Storage and Reheating Instructions
- Store the cheesecake in the freezer, contained, for up to 2 weeks.
- To serve, thaw in the fridge for 1–3 hours or at room temp for 20–30 minutes.
- Once thawed, store leftovers in the refrigerator and enjoy within 3 days.
Pumpkin Spice Cheesecake (Vegan and Gluten-Free)
This no-bake Pumpkin Spice Cheesecake is rich, creamy, and filled with warm autumn spices – and no one will guess it’s completely vegan and gluten free. It’s the kind of dessert that feels indulgent but is made with whole food ingredients you can feel good about.
Ingredients
For The Crust:
- 1 1/4 cups raw pecans
- 1/2 cup blanched almond flour
- 3/4 cup coconut unsweetened flakes
- 1 1/2 tablespoons organic coconut oil
- 4 medjool dates
- 1/2 teaspoon pure vanilla extract
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon cinnamon
For The Filling:
- 2 1/4 cups raw cashews soaked in warm water for 2 hours
- 1 cup pumpkin puree
- 1/2 cup coconut cream or full fat coconut milk
- 1/3 cup organic coconut oil
- 1/2 cup agave syrup
- 2 tablespoons lemon juice
- 2 teaspoons pure vanilla extract
- 1 tablespoon pumpkin pie spice
- 1 teaspoon cinnamon
- Coconut whipped cream for garnish optional
Instructions
- Use an 8″ springform pan for best results. Lightly grease it or line the bottom with parchment paper for easy removal.
- Add the pecans, dates, almond flour, coconut flakes, coconut oil, vanilla, pumpkin pie spice, and cinnamon to a food processor.
- Blend until the mixture sticks together, but stop before it turns into a paste.
- Press the crust mixture evenly into the bottom of the pan. Use your fingers or the back of a spoon to pack it tightly.
- Place the pan in the freezer while you prepare the filling.
- Drain the soaked cashews and add them to a high-speed blender or food processor with the pumpkin puree, coconut cream, coconut oil, agave, lemon juice, vanilla, and spices.
- Blend until smooth and creamy, scraping down the sides as needed.
- Pour the filling over the frozen crust and smooth the top with a silicone spatula. Cover the pan with foil or plastic wrap.
- Freeze for at least 4 hours or until firm. For the best texture, freeze overnight.
- To serve, let the cheesecake thaw in the fridge for 1–3 hours or at room temperature for about 20 minutes.
Notes
Soak Cashews in Warm Water: Warm water softens the cashews faster than cold, making them easier to blend into a smooth filling.
Use a High-Speed Blender: A strong blender (like a Vitamix) ensures the filling gets ultra-smooth and creamy without any grainy bits.
Taste the Filling Before Freezing: You can easily adjust the sweetness or spice levels before freezing – just blend, taste, and tweak as needed.
Chill the Crust Before Adding Filling: Freezing the crust briefly keeps the layers distinct and helps the filling set evenly.
Don’t Skip the Lemon Juice: Even a small amount brightens the flavor and balances out the richness of the coconut and cashews.
